Refrigerated Dill Pickles
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
6.0 tsp Dill seed12.0 sprigs Dill weed, fresh0.25 cup Salt3.0 cup Cider Vinegar16.0 cup slices Cucumber (with peel)12.0 clove Garlic4.0 cup (8 fl oz) Water, tap6.0 tsp Granulated Sugar3.0 tsp peppercorn
Add vinegar, water, salt and sugar to medium saucepan and bring to boil over medium heat until salt and sugar dissolve completely. Lower heat until ready to use.
Add a sprig of dill, 2 cloves garlic, 1 tsp dill seed, and 1/2 tsp black peppercorn to the bottom of the jars.
Pack cucumbers into jars without crushing them and add dill sprig on top.
Pour warm vinegar mix into the jars leaving about 1/4 inch space. Gently shake jars to remove air bubbles and add more liquid if necessary.
Cap jars and refrigerate for at least 3 days. Can be stored for several months.
Serving Size: Makes 15 1/4 cup servings
Number of Servings: 15.0
Recipe submitted by SparkPeople user 1MAZSA.
Number of Servings: 15.0
Recipe submitted by SparkPeople user 1MAZSA.
Nutritional Info Amount Per Serving
- Calories: 33.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,890.9 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.1 g
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